30 Minute Sheet Pan Cajun Shrimp Supper Bowls or Fajitas Recipes

Whether you prefer to prepare and serve this easy, flavorful, 30 minute (or less), sheet pan cajun baked shrimp in warm tortillas with vegetables as tacos and fajitas, or with cilantro lime (or plain) rice in a yummy bowl, you can’t go wrong with this quick and delicious family style solution for lunch or dinner!

Make sure to PIN THE IMAGE BELOW so you can find your way back to try BOTH yummy versions!

These only take EIGHT MINUTES to bake! The extra time is preheating your oven, cutting up your veggies, wrapping your tortillas in tin foil and/or cooking your rice side. It really doesn’t even take the whole 30 minutes (especially if you do your rice in an instant pot).

The difference between these two amazing dishes is the addition of the bell peppers, onions and tortillas along with your shrimp for the fajitas version. To make them as a yummy fuss free bowl, we love it without the veggies and serve it with cilantro lime or plain rice. Great for make ahead meal prep for lunches for the next few days! You could always add the peppers and onions for the bowls, of course. It’s SO GOOD either way! You really can’t go wrong, but it’s nice to have variety. The hardest part is not eating ALL OF IT straight from the pan before you even set it out.

So simple, and you are going to LOVE how easy and quick cleanup is! Just toss the tinfoil in the garbage and throw your pan in the dishwasher.

I normally top everything with sour cream and guacamole (and you certainly can with these) but these are SO GOOD just as they are!

Scroll down to grab the printer friendly version of each recipe BELOW!

30 Minute Sheet Pan Cajun Shrimp Supper Bowls or Fajitas Recipes

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Sheet Pan Cajun Shrimp Fajitas

Quick and Flavorful Cajun Shrimp Fajitas - Ready to serve in under 30 minutes and only use ONE sheet pan so cleanup is a breeze!

Votes: 21 Rating: 3.67 You:

Rate this recipe!

Prep Time

10minutes

Cook Time

8minutes

Servings

Ingredients

1 1/2poundsShrimp(raw, peeled, deveined, with the tails removed)

3Bell Peppersany color combinations you like

1small to medium red or yellow onionyour preference or some of both!

2Tablespoons Extra Virgin Olive Oil

1teaspoonCajun Seasoningyour choice of brands - we prefer Louisiana or New Orleans Style

1/2teaspoonfinely ground black pepper

1Tablespoon Chili Powder

1TablespoonGarlic Powder

1Tablespoon Onion Powder

1 1/2teaspoonsGround Cumin

1Tablespoon Smoked Paprikamake sure you get smoked!

2Limes

1bunchof fresh cilantrooptional

1-2packagesof flour tortillasI like using the small ones but any size will work

Prep Time

10minutes

Cook Time

8minutes

Servings

Ingredients

1 1/2poundsShrimp(raw, peeled, deveined, with the tails removed)

3Bell Peppersany color combinations you like

1small to medium red or yellow onionyour preference or some of both!

2Tablespoons Extra Virgin Olive Oil

1teaspoonCajun Seasoningyour choice of brands - we prefer Louisiana or New Orleans Style

1/2teaspoonfinely ground black pepper

1Tablespoon Chili Powder

1TablespoonGarlic Powder

1Tablespoon Onion Powder

1 1/2teaspoonsGround Cumin

1Tablespoon Smoked Paprikamake sure you get smoked!

2Limes

1bunchof fresh cilantrooptional

1-2packagesof flour tortillasI like using the small ones but any size will work

Votes: 21 Rating: 3.67 You:

Rate this recipe!

Instructions

Preheat oven to 450 degrees.

If your raw shrimp is frozen, put it in a colander and run barely warm water over them until they are thawed - grey and flexible. (this only takes minutes!) Leave them to drain the excess water from the colander in the sink.

In a large bowl, combine the oil and all of the dry spices. Mix together really well. Chop or slice your onion and peppers and add them, mixing to coat them evenly. Add your raw shrimp and mix them in well until all of the shrimp and veggies are evenly coated.

Spread shrimp and vegetable mixture evenly into a single layer on a shallow, tinfoil lined, metal baking sheet. This might take two baking sheets.

Wrap your flour tortillas in tin foil and put them on the extra oven rack. Bake the sheet pans full of shrimp and vegetables along with the foil packet of tortillas in preheated 450 degree oven for 8 minutes if you are using small shrimp. For medium to large size shrimp, bake an additional 2-3 minutes.

Remove from oven and squeeze the juice from cut up fresh limes over the entire pan and sprinkle with chopped fresh cilantro and a fine layer of additional smoked paprika.

You are going to LOVE how easy meal prep and cleanup are when you only use one sheet pan! Check out all of these other AMAZING SHEET PAN Recipes we found! You’ll never run out of variety on busy weeknights again. CLICK HERE or on the image below to go grab your new favorite recipes to work into your family dinner meal rotation this week:

For more QUICK ideas, you won’t believe all of the YUMMY recipes we found that only take 30 minutes! CLICK HERE to go grab a few ideas for 30 MINUTE MEALS for the family:

This is our ALL TIME FAVORITE cookbook! She is SO entertaining and easy to follow. The best way to get dinner on the table in under 30 minutes:

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